Fried Green Tomato BLT

Fried Green Tomato BLT
Staff Writer

Central Bistro

Today, it is easy to find bacon as the star of many dishes, including cupcakes and flavored beer. But this breakfast treat’s humble beginnings as a lunchtime staple was birthed through the BLT. Typically, this sandwich is constructed of bacon, lettuce, and tomato piled between two slices of bread and slathered in mayo. Sandwich connoisseurs took this small finger sandwich from delicate to decadent with additions like cheese and avocado. With decadence in mind, we liked this recipe from chef Gerard Strong of Denver’s Central Bistro, featuring a fried green tomato, avocado, and a garlic aioli. 

Click here to see 10 Classic Summer Sandwich Recipes


Dredge the tomato slices in the beaten egg and then the breadcrumbs. Heat 1 to 2 tablespoons of oil in a small skillet to medium-high. Fry the tomato slices until golden brown on each side, about 2 minutes per side. Remove from the pan and set on a paper towel-lined plate to drain.

Lay out the 2 slices of toasted bread on a work surface. Spread the aioli evenly over both slices of bread. Top 1 slice with 2 slices of fried tomato, the bacon, and lettuce. Top with the other piece of bread and cut the sandwich in half on a diagonal. 


Calories per serving:

1,893 calories

Dietary restrictions:

High Fiber Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 142g 219%
  • Carbs 114g 38%
  • Saturated 20g 101%
  • Fiber 9g 35%
  • Trans 0g
  • Sugars 16g
  • Monounsaturated 65g
  • Polyunsaturated 30g
  • Protein 40g 80%
  • Cholesterol 255mg 85%
  • Sodium 1,918mg 80%
  • Calcium 334mg 33%
  • Magnesium 105mg 26%
  • Potassium 878mg 25%
  • Iron 9mg 53%
  • Zinc 4mg 27%
  • Phosphorus 533mg 76%
  • Vitamin A 179µg 20%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 2mg 109%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 15mg 73%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 221µg 55%
  • Vitamin B12 1µg 21%
  • Vitamin D 1µg 0%
  • Vitamin E 14mg 72%
  • Vitamin K 105µg 131%
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